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This morning Noah and I got up very early and ran away to Grandmere’s so I could have a working day. I’m hoping to be extra productive because I won’t have this opportunity next week. I’m pleased to tell you that I’ll be taking a 20-hour in-class crash course in driver’s ed.

Country life is beautiful, but I had a little city girl meltdown at the beginning of the week when I started to feel a little housebound and stir crazy. I’ve been studying the driver’s handbook, and will have my G1 in a week. We have a graduated licensing system here, and by my calculations this means I’ll be able to get my full license by next spring. Finally!

My mother’s house is so comfortable, and something about being here always makes me want to eat! Maybe it’s that cozy feeling of being in the house I grew up in? Today I’m craving a warm tray of Betty Crocker brownies and a cold glass of milk. Instead, I think I’ll make a high-fiber, sugar-free, gluten-free alternative that I think you’ll love.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×8 square baking dish.
Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.